Cauliflower ‘Couscous’ with Sesame, Sweet Potato & Asparagus

Cauliflower Couscous

Who would have thought you could take a vegetable and turn it into a carb substitute? Sometimes we just fancy a bit of stodge for dinner, right?? Cauliflower is such a versatile vegetable and by blitzing it in the Vitamix, we can turn it into a couscous-like consistency. You can pretty much add anything you like to it and, as usual, I’ve added whatever I already had in my fridge. This entire meal is plant-based and super healthy.

Ingredients

1 large cauliflower
2 sweet potatoes
Tsp coconut oil
A bunch of asparagus
About 8 chestnut mushrooms, chopped (or any mushrooms will do)
5th of a cup of water
Handful coriander
1 tbsp sesame seeds
Some sesame oil
1/2 tsp paprika
Handful sundried tomatoes
Himalayan salt & ground black pepper

Optional:
1/4 cucumber, diced
1/4 red onion, diced
1/2 red pepper, diced
Gluten free tacos
Halloumi – if not vegan

Method

Preheat the oven to 180 degrees. Peel and dice the sweet potato then put them on a baking tray with a tsp coconut oil and some Himalayan salt. Once the oven heats up the coconut oil will be melted and you can pull out the tray and mix it around to make sure it covers all the pieces of the potato. Cook for around 20 minutes, or until soft.

Cut the cauliflower into florets and put them in the blender and blitz until a couscous-like consistency is formed. Leave to the side.

Heat some sesame oil in a pan and add the asparagus and mushrooms. Mix around then add about a 5th of a cup of water and add this so the steam will cook the vegetables. Season with salt and pepper and once cooked, remove from pan and set aside.

In the same pan, add a tiny bit more sesame oil then once hot, add the cauliflower couscous to the pan and turn the heat to medium. Mix around for 1-2 minutes then add the sesame seeds and let it all heat through. Add the coriander, paprika some salt and pepper and mix for another minute, then re add the asparagus and mushrooms and mix.

Once heated through, put it on a plate or bowl, remove the sweet potato from the oven and add it to the top.

At this point you can add all the optional extras to the top or put it all inside a gluten free taco or wrap and devour!

Enjoy!

Love,
Lauren

Mushroom & Spinach Frittata

Mushroom spinach frittata

Another easy dinner choice, a variation on my last frittata. You can pretty much add anything you want to it – whatever is in the fridge and needs to be used. It’s one of those ‘Thursday night meals’!

Ingredients

6 organic free-range eggs
1 tsp English mustard
2 potatoes, peeled and sliced thinly
Half a bag of spinach
A generous helping of button mushrooms
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan

Method

Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, chop the mushrooms, roughly chop the parsley and wash and drain the spinach.

Beat the eggs in a bowl, then add the almond milk, mustard, salt and pepper.

Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.

Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.

Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.

Serve with a crisp, fresh salad.

Enjoy!

Love,
Lauren

Mixed Roasted Beets

Mixed Roast Beets

Excuse the quality of this picture. I made these at night so it was quite dark but they still look delicious – and they tasted delicious! This is such a simple side dish to make and so nutritious.

Beetroot are great antioxidants and help detox the liver and the blood, they are also high in many vitamins, including folate, so a great vegetable to eat when pregnant.

Ingredients

2 red beets
2 golden beets
2 chioggia beets
Drizzle of olive oil
Handful of thyme
Salt & pepper

Method

Preheat your oven to 180 degrees and prepare an oven tray with baking paper or silver foil.

Peel your beets and slice them thinly. Put them all in a bowl and add the rest of the ingredients and mix until covered.

Place on the baking tray and roast for around half an hour.

Enjoy!

Love,
Lauren

Black Rice with Roasted Butternut, Spring Onion & Pumpkin Seeds

Black rice

In parts of Asia, black rice was given the name ‘forbidden rice’, as it was reserved only for royalty due to its health benefits. It is very high in fibre and antioxidants and is a super anti-inflammatory.

Add to that some butternut squash which is also an anti-inflammatory (and because the contrast of colours look so great!) and some spring onion and pumpkin seeds for calcium, and we have a winning dish.

I bought this black rice ages ago and only got round to cooking it now and this dish is really delicious and so easy to make.

Ingredients

125g organic black rice
2 spring onions, chopped finely
1 butternut squash, chopped in small squares
Handful of pumpkin seeds
Extra virgin olive oil
Organic, natural maple syrup
Balsamic vinegar
Himalayan salt

Method

Preheat your oven to 180 degrees.

Put the rice in a saucepan and cover generously with boiling water and put on a high heat. Once the water starts bubbling, stir, turn the heat down to low and put the lid on. Keep an eye on it. It should take around half an hour to cook.

Peel the butternut squash and cut into small squares. Place on a baking tray and drizzle with olive oil and a bit of salt, mix well, and put it in the oven for half an hour.

Once the rice is ready, take it off the heat and put it in a bowl. Add the butternut, spring onion and pumpkin seeds.

Drizzle with a little balsamic vinegar, no more than a tablespoon, and drizzle with some maple syrup, then add a pinch of salt, stir, and serve. Can be eaten hot or cold.

Enjoy!

Love,
Lauren

Easy Chicken Rice Vegetable Dinner

Easy Chicken Rice Veg Dish

Easy, throw-it-together dinners that don’t take too long. We’re all looking for more of these aren’t we? Who has time mid-week to stand in the kitchen for hours making a gourmet meal? Certainly not us! I saw a TV chef making something similar once so I decided to put my own healthy stance on it and create a new version for Two Kitchens.

Of course it goes without saying (because this is our entire ethos at Two Kitchens) that any meat used in our recipes must be organic, free-range from trusted sources. Everything we use in our recipes is organic, but it is especially important when it comes to meat as with vegetables, you ‘only’ have the worry of pesticides and insecticides, with non-organic meat, you have the grass the animals eat which will have the pesticides on it to begin with, then they are also injected with steroids, growth hormones and antibiotics, all of which we consume and absorb when we eat this meat.

Boring stuff aside, this is delicious!

Ingredients

2 chicken breasts cut into strips
Coconut oil for frying
Pinch salt and pepper (I used Himalayan salt)
1 tbsp organic honey
2 large onions, chopped
1 red pepper
3 cloves garlic
200g mushrooms, sliced
1/4 tsp mild chilli powder
1 tbsp curry power
1 tsp turmeric
1 mug brown rice
1 mug frozen peas
4 tbsp soy sauce
1 egg for each person dining

Method

Firstly, make the rice and boil the peas (separately but at the same time). Once ready, mix the two together and leave to cool.

Fry the chicken in coconut oil. Coat with honey, salt and pepper. Set aside.

Fry the onions, garlic, pepper and mushrooms then add chilli powder, curry powder and turmeric.

Once ready add the rice (must be cooled) and mix, then add the chicken and mix it all through. If the rice isn’t cool first it will go stodgy.

If you like it, fry an egg and when you dish the food onto a plate, put the egg on top.

Enjoy!

Love,
Lauren

Cauliflower Pizza Base

Cauliflower Pizza 1

We already have a couple of pizza base recipes on the blog, but I came up with a new one recently and it’s definitely my favourite. I use a combination of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free. The mixture comes out a very vivid lime green, which is fun for kids – you can tell them it’s a Shrek pizza 🙂

Ingredients

For the tomato sauce:
1 onion, chopped
3 cloves garlic
1 tin organic tomatoes
3 – 4 dates, pips removed
1/2 tsp dried origanum
1/2 tsp Oryx Desert Salt

For the base:
330g cauliflower
330g zucchini (you could just use 660g cauliflower if you prefer)
1 tsp Oryx Desert Salt
30ml nutritional yeast
2 eggs
125ml psyllium husks

Method

To make the sauce, sauté the onion in some olive oil until it starts to caramelise. Add the garlic and fry for a few more minutes. Add the tinned tomato, dates, and origanum. Simmer over a low heat for 30 – 40 minutes. Add the salt and blend until smooth. The key to a good tomato sauce is balancing the acidity of the tomato with sweetness. So if it doesn’t taste quite right, try adding another date.

For the base, steam the cauliflower and zucchini until tender. Blend with the eggs, salt and nutritional yeast until completely smooth. Then add the psyllium husks and blend to combine. The mixture will be quite thick and gloopy.

Cauliflower Pizza 2

Line a large baking tray (about 30cm x 40cm) with baking paper and then spread the mixture out onto the paper, as thinly and evenly as you can. The easiest is to use the back of a metal spoon, as this sticks to the mixture, helping you to pull and stretch it into a thin base (plastic doesn’t work as well.)

Cauliflower Pizza 3

Spread the tomato sauce over the base and then add your toppings. Here I’ve used a combination of organic cheddar and pecorino, but you could use nut cheese if you wanted to make it dairy-free. I topped it with olives, sun-dried tomatoes and chilli, and added fresh basil after it came out the oven.

Bake at 200 C for 30 – 40 minutes. The base will puff up while baking, but will shrink down again once removed from the oven.

Health & happiness!

Love,
Raine

Lunchtime Quinoa Salad (in preparation for the week)

Quinoa salad

Stuck on what to make as a healthy lunch? I also find quinoa salad to be such a good, easy and healthy option and today I made a HUGE batch of it which means it will last me until at least Wednesday. Cooking healthy food does take time and preparation, but this took me ten minutes to make and I’ve now got lunch for a few days. You can add homemade tahini with it or have it with other hot, steamed veg on top, on its own, or with any meat or fish-based protein if you like, although quinoa is a complete protein so you don’t actually need it if you don’t want it.

I always use whatever vegetables I have to hand so just use whatever you have in the fridge!

Ingredients

1 cup organic quinoa
1 red or orange pepper
1 red onion
1 fennel
7 chestnut mushrooms
1 tin organic sweetcorn
1 courgette (zucchini), spiralized
1 lemon
Himalayan salt and black pepper

Method

Make the quinoa as per the packet instructions.

While it’s cooking, chop all your veg up into small pieces.

Once the quinoa is ready, let it cool a bit before adding it to the bowl of veg, mix well with lemon juice, salt and pepper.

TIP: if you want more flavour add a tsp Bouillon to the quinoa while it’s cooking.

Enjoy!

Love,
Lauren

Potato & Spinach Frittata

Frittata

Healthy yet easy to make dinner ideas – it’s a constant battle right?? We’re trying to add as many of our lunch and dinner recipes to the site as possible to help you all out with easy dinner ideas for the whole family. This one was a winner and I served it with a fresh salad of lettuce, cucumber, cherry tomatoes, radish, carrot and spring onion.

Ingredients

6 organic free-range eggs
2 potatoes, peeled and sliced thinly
Half a bag of spinach
About 8 cherry tomatoes
Handful of parsley
Splash of almond milk
Salt & pepper (I used Oryx desert salt)
Coconut oil or spread of choice for the pan

Method

Boil your potatoes (already sliced) for no more than 5 minutes. Drain and set aside. Cut up the tomatoes into quarters, roughly chop the parsley and wash and drain the spinach.

Beat the eggs in a bowl, then add the almond milk, salt and pepper.

Melt the oil or vegan butter in a large frying pan. Once hot, add the egg mix, then add the potatoes, pushing them down so they are semi-covered by the eggs. Then add the rest of the veg and do the same thing.

Turn the heat to medium-high and let it cook for around 5 minutes. While it’s doing this, turn on your grill.

Once the frittata has cooked on the bottom, put the pan under the grill for a further few minutes, until you can see it has cooked through.

Serve with a crisp, fresh salad.

Enjoy!

Love,
Lauren

Roasted Butternut Quinoa Salad

Butternut Quinoa Salad

When people ask me what my go-to gluten free, yet easy to make, lunch is, I tell them quinoa. It takes around 10 minutes to make and you can either make it that day or the day before and keep a tupperware full in the fridge for a few days. You can also add to it whatever you happen to have in the fridge at that time. In order to make it a bit more filling, I added butternut squash to it this time. You can add some grilled halloumi too, if you fancy, I just wanted to keep this one dairy-free. Quinoa is such an amazing source of protein that you don’t need to add any meat or fish (you can if you want to – if it’s organic of course 🙂 ) But you don’t have to all the same. This will give you all the protein you need.

Ingredients

Quinoa (add as much as is needed for the amount of people you want to feed)
1 butternut squash
Half a cucumber
3 spring onions
2 fresh beetroot, steamed and chopped
Generous handful of cherry tomatoes
2 carrots, shaved into ribbons through a potato peeler
Handful of pine nuts
1 tbsp lemon juice
Pinch salt (I used Oryx desert salt here)
Black pepper

Method

Preheat the oven to 180 degrees.

Cook the quinoa as per the packet instructions. When it is ready, transfer to a bowl and set aside to cool.

While this is happening, peel the butternut squash and chop into bite-size pieces. Transfer onto a prepared oven tray and drizzle with olive oil. Roast for around 40 minutes, stirring occasionally with a spoon to make sure all pieces are coated by the oil.

While it’s in the oven, chop up your vegetables and add them to the bowl with the quinoa.

Add the lemon juice, salt and pepper and stir well, then take the butternut out the oven and add to the top.

Serve straight away or wait until cooled and keep in the fridge.

Enjoy!

Love,
Lauren

Grilled Halloumi Tacos

Grilled Halloumi Tacos

How perfect is this for a vegetarian summer meal al fresco!

Ingredients

1 pack organic halloumi, cut into slices
2 avocados
1 red onion, chopped in small pieces
Juice of half a lemon
Extra virgin olive oil
Cherry tomatoes
Baby gem lettuce
Tin of sweetcorn
Tin of organic black beans
Half tsp cumin
Half tsp paprika
Enough taco shells for however many people you are feeding

Optional Salsa:
200g drained weight jar roasted red peppers
100g baby plum tomatoes
1 Red onion finely diced
1 green chilli deseeded and diced
Handful fresh coriander

Method

First make the guacamole by mashing the avocado in a bowl then adding half the red onion, the lemon juice, a drizzle of olive oil and salt and pepper. Set the bowl aside.

Cut up the tomato and lettuce and put on a plate, set aside.

Put the sweetcorn in a bowl and set aside.

Make the black beans by adding some olive oil to a saucepan, then heat the remainder of the red onion. Once it’s sizzling, add the black beans, followed by the cumin and paprika. Leave on a low heat and stir often while you prepare the halloumi.

Heat a griddle pan and once it’s very hot, add the halloumi slices for a maximum of 2 minutes on each side.

Heat the tacos in the oven for 2-3 minutes then put all the dishes on the table so people can help themselves.

Enjoy!

Love,
Lauren